TONY has just learned that executive chef (and Ducasse vet) Nicolas Cantrel will be leaving Carlos Suarez’s Pan-Euro eatery, Bobo, in mid-January. A restaurant flack says, “It’s an amicable parting…since this was Nicolas’s first post as executive chef, he was a little overwhelmed at the success of the place.” Hmm. The menu will change completely when Suarez snags a new top toque, but he plans to stick with Old World cuisine. Cantrel has not landed at a new restaurant yet, and he told us in his heavy native French accent, “If possible, I’ll stay in New York. I am a New Yorker—I am a little afraid of other cities in America.” Sounds like our kind of guy.
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I love the food at bobo! The chef was very nice we went in for dinner and had a great time, he even came out to the table at our request and chatted about the food. Its everything else that needs a face lift at Bobo. The food great, but the space is small so one can only imagine the kitchen! The waitstaff is old to be so unexperienced and the smug male maitre d’ would should let the cute black girl host ( only person of color besides the porters!) do the talking. I wish the chef the best of luck! he doesn’t need bobo they need him or another chef that can replicate the great food cuz pretty walls are great in a bar but a restaurant needs food!
On second thought, I hate the food and beverage list at Bobo! I’m such a loser for asking the chef to come out to the table at our request. I read my review and feel like a jack a** for writing it. Sorry everyone!